Roasted Brussels Sprouts {Two Ways in One} — An EASY way to try TWO different versions of Brussels Sprouts in one!! There’s Sweet and Spicy Sprouts AND Traditional Roasted Sprouts! So different and both SO GOOD!!

two kinds of oven roasted brussels sprouts on a baking tray

Oven Roasted Brussels Sprouts Recipe 

If you’re a Brussels sprouts fan like I am, this is the perfect way to try two different versions and flavors of sprouts in one. That’s right, this is an easy flavorful Thanksgiving and Christmas side dish recipe that’s made on the same sheet pan, and cooks in the same amount of time, but with totally different flavors.

Twice as nice is the way I like to think of these crispy Brussels spouts. This recipe makes sweet and spicy Brussels sprouts AND traditional Brussels sprouts. Win! 

Not only do both versions of the Brussels sprouts taste great, but this is also such an easy side dish to prepare that will feed your holiday crowd. And unlike many holiday foods that are loaded with fat and guilt, you can feel good about serving up this naturally vegan and gluten-free side dish.

Actually, I love Brussels sprouts so much that I would be happy with them as the main dish. No shame in admitting my sprout love.

oven roasted brussels sprouts on a baking sheet next to the seasonings

What’s in Roasted Brussels Sprouts? 

For the sweet and spicy Brussels sprouts, I tossed the sprouts with toasted sesame oil, sweet chili sauce, McCormick Garlic PowderMcCormick Black Pepper or McCormick Black & White Pepper, and McCormick Crushed Red Pepper.

Look for Thai Kitchen Sweet Red Chili sauce in the Asian section of your grocery store. Don’t confuse it with chili garlic sauce, which is deep red in color and usually in a small jar with a green lid.

The sweet chili sauce helps lend a sweet and tangy flavor while also boosting both the garlic level and the spiciness.

Between the sweet chili sauce, McCormick Pepper, and McCormick Crushed Red Pepper, these Brussels sprouts have a kick over time. If you eat a couple you may think, “Oh they’re not that spicy”, but after eating half the tray (like I can do in sitting), you can definitely feel the spiciness. And I love that.

On the other side of the baking sheet, there’s these more traditionally-flavored Brussels Sprouts. Nothing smells more classically Thanksgiving to me than sage and thyme.

I tossed these sprouts in olive oil, McCormick Ground SageMcCormick Ground ThymeMcCormick Sea Salt, and McCormick Black Pepper or McCormick Black & White Pepper.

These sprouts will be the perfect complement to your turkey and stuffing because they share a similar flavor profile.

close up of McCormick crushed red pepper flakes and garlic powder leaning on a tray of crispy brussels sprouts

How to Trim Brussels Sprouts 

For this crispy Brussels sprouts recipe, you’ll first need to trim and peel the sprouts. To do so, you’ll first need to slice off the very end of each sprout (the small, pointed end). The end is too hard to chew. 

Then, remove any discolored or dry outer leaves of the sprout. Once that’s done, slice the sprouts in half lengthwise. 

And that’s it! You’ve just trimmed Brussels sprouts. 

How to Roast Brussels Sprouts 

Line a baking sheet with aluminum foil, then add the sprouts. Separate the sprouts in half; on one side of the baking sheet, toss the sprouts with the sweet and spicy seasonings. On the other side, toss the sprouts with the traditional seasonings. 

Turn all sprouts cut side down, then roast until the Brussels sprouts are done as desired. 

small containers of McCormick ground sage and thyme resting on a tray of crispy brussels sprouts

How Long to Roast Brussels Sprouts?

Once you’ve tossed the sprouts with the two different seasonings, they need to roast at 425F for 12 to 15 minutes. Then, flip the sprouts so they’re cut side up and roast for another 15 minutes. 

Note that all ovens vary in temperature (some burn hotter than others), so watch your sprouts not the clock when determining their doneness.

Can I Prep These in Advance? 

If you want to prep this oven roasted Brussels sprouts recipe before a holiday dinner, you can trim and halve the sprouts up to 24 hours before roasting them.

However, you’ll want to roast the sprouts just before you plan on serving them. Reheated Brussels sprouts aren’t crispy and don’t taste as good! 

close up of oven roasted brussels sprouts tossed in sweet chili sauce

Tips for Making the BEST Brussels Sprouts 

For best results, use fresh Brussels sprouts that are vibrant green in color. If your sprouts appear wilted, shriveled, or discolored, they won’t taste very good. 

Also note that fresh sprouts are a must in this recipe. You can technically roast frozen Brussels sprouts, but I don’t like the way they taste. 

If desired, you can form a barrier with the aluminum foil when making the two kinds of roasted Brussels sprouts. This way, there’s no chance the sweet and spicy sprouts will mingle with the traditional ones. 

Roasted Brussels Sprouts {Two Ways In One} - An EASY way to try TWO different versions of Brussels Sprouts in one!! There's Sweet and Spicy Sprouts AND Traditional Roasted Sprouts! So different and both SO GOOD!!

Roasted Brussels Sprouts {Two Ways in One}
Yield: 8

Roasted Brussels Sprouts {Two Ways in One}

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

An EASY way to try TWO versions of roasted Brussels sprouts in one!! There's sweet and spicy sprouts AND traditional roasted sprouts!

Ingredients

Sweet and Spicy Roasted Brussels Sprouts

Traditional Roasted Brussels Sprouts

Instructions

  1. Preheat oven to 425F and line a baking sheet with aluminum foil for easier cleanup; set aside.

Sweet And Spicy Roasted Brussels Sprouts:

  1. To one side of the baking sheet, add the Brussels sprouts, evenly drizzle with sesame oil, sweet red chili sauce; evenly sprinkle with the garlic powder, pepper, and crushed red pepper.
  2. Toss well with your hands to coat evenly. Turn all sprouts so the cut side is down.

Traditional Roasted Brussels Sprouts:

  1. To the other side of the baking sheet, add the Brussels sprouts, evenly drizzle with olive oil, evenly sprinkle with the sage, thyme, salt, and pepper. 
  2. Toss well with your hands to coat evenly. Turn all sprouts so the cut side is down.
  3. Optionally make a barrier with aluminum foil to divide the two sides.

To Roast:

  1. Bake for 12 to 15 minutes, remove baking sheet from the oven, and flip all sprouts so the cut side is up.
  2. Optionally add additional sweet chili sauce to the Sweet and Spicy side.
  3. Return baking sheet to the oven and bake for an additional 15 minutes, or until sprouts are as done as desired. Serve immediately.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 135Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 32mgCarbohydrates: 9gFiber: 3gSugar: 2gProtein: 3g

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